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Meyer Lemon Marmalade

A simple recipe that offers a unique flavor sensation.

You will need:

Meyer Lemons – quantity depends on how many lemons you have purchased use the complete fruit however zest the fruit first for the Meyer Lemon Panna Cotta recipe.
Sugar – quantity depends on how many lemons are being used but the ration should be at least three to one (lemon to sugar)
Water – just enough to come half way up the volume of the lemons.

In a sauce pot large enough to hold all of the ingredients bring up to a simmer, cover and cook until the lemons are translucent. At this stage taste the marmalade to adjust the sugar. You can also add a little salt to brighten.

Meyer Lemon Panna Cotta

I love a good Panna Cotta and have made several variations on the theme. I’ve wanted to try Meyer Lemon’s from the first time I heard about them. The thought that a combination of lemon and Mandarin Orange flavors intrigued me so when I saw them at my local produce market I bought a bag to try. I used my favorite yogurt panna cotta recipe with some adjustments.

You will need:

Whipping Cream – 2 cups
Plain Yogurt – 1 2/3 cups
Vanilla Extract – 1 tsp.
Sugar – 1/2 cup
Meyer Lemon Zest – approx. 1/4 cup
Unflavored Gelatin 2 tsps – a 1 1/4 oz. envelope.

In a small bowl or cup containing 1/4 cup of cream sprinkle the gelatin and let stand until it is combined and soft. In a 1 or 2 quart pan add the balance of the cream, the Meyer Lemon zest and sugar and bring to a simmer over medium heat. Once the cream mixture comes up to temperature remove from heat and add the gelatin mixture and stir to combine making sure that all of the gelatin is dissolved. Pour cream mixture into a non reactive bowl and stir in the yogurt and vanilla stirring to combine.

You have several options on how to serve this delicious dessert. I used ramekins for part of the mixture and a martini glass as shown in the picture above. You can use the juice for Meyer Lemon Vinigrette and the pulp for Meyer Lemon Marmalade. Enjoy!

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